Sauerkraut by Bernardin
Sauerkraut - NCHFP
Sauerkraut with Ground Dill Seed
Let's Preserve: Sauerkraut
Make your own Sauerkraut Video Utah Extension
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Sauerkraut
25 lbs cabbage
¾ cup canning or pickling salt
Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest.
Yield: About 9 quarts
Procedure: Work with about 5 pounds of cabbage at a time. Discard outer leaves.
Rinse heads under cold running water and drain. Cut heads in quarters and remove cores. Shred or slice to a thickness of a quarter. Put cabbage in a suitable fermentation container (see below for “Suitable Containers for Fermenting
Cabbage). Add 3 tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juice from cabbage. Repeat shredding, salting, and packing until all the cabbage is in the container. Be sure it is deep enough so that its rim is at least 4 or 5 inches above the cabbage.
If juice does not cover the cabbage, mix 1 quart of boiled water and 1½ tablespoons of salt (stir until completely dissolved) and allow to cool. Fill jar or crock with additional brine: just so it covers the kraut.
Add plate and weights; cover container with a clean bath towel.
Store at 70° and 75° , kraut will be fully fermented in about 3 to 4 weeks; at 60° to 65°, fermentation may take 5 to 6 weeks.
At temperatures lower than 60° , kraut may not ferment.
Above 72° , kraut may become soft. If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weight, you will have to check the kraut 2 to 3 times each week to remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned using the following directions:
Store at 70° and 75° , kraut will be fully fermented in about 3 to 4 weeks; at 60° to 65°, fermentation may take 5 to 6 weeks.
At temperatures lower than 60° , kraut may not ferment.
Above 72° , kraut may become soft. If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weight, you will have to check the kraut 2 to 3 times each week to remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned using the following directions:
Suitable Containers, Covers, and Weights for Fermenting Cabbage
Source: National Center for Home Food Preservation
A 1-gallon container is needed for each 5 pounds of fresh cabbage. Therefore, a 5-gallon stone crock is of ideal size for fermenting about 25 pounds of fresh cabbage or cucumbers. Food grade plastic and glass containers are excellent substitutes for stone crocks. Other 1- to 3-gallon non-food-grade plastic containers may be used if lined inside with a clean food-grade plastic bag.
Fermenting sauerkraut in quart and half gallon Mason jars is an acceptable practice, but may result in more spoilage losses.
Cabbage must be kept 1 to 2 inches under brine while fermenting. After adding prepared cabbage and brine, insert a suitably sized dinner plate or glass pie plate inside the fermentation container. The plate must be slightly smaller than the container opening, yet large enough to cover most of the shredded cabbage.
To keep the plate under the brine, weight it down with sealed quart jar(s) filled with water. Covering the container opening with a clean, heavy kitchen towel helps to prevent contamination from insects and molds while cabbage is fermenting.
Fine quality fermented cabbage is also obtained when the plate is weighted down with a very large clean, plastic bag filled with 3 quarts of water containing 4½ tablespoons of canning or pickling salt. Be sure to seal the plastic bag.
Freezer bags sold for packaging turkeys are suitable for use with 5-gallon containers.
The fermentation container, plate, and jars must be washed in hot, sudsy water,
rinsed well with very hot water before use.
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How To Make Homemade Sauerkraut
The fermentation container, plate, and jars must be washed in hot, sudsy water,
rinsed well with very hot water before use.
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How To Make Homemade Sauerkraut
in a Mason Jar
Make 2 Half Gallon Jars
INGREDIENTS
5 pounds Cabbage
3 Tbsp kosher salt
2 Tbsp caraway seeds (optional, for flavor)
EQUIPMENT
Cutting board
Chef's knife
Mixing bowl
2- ½ Gallon wide-mouth canning jars (or four-quart mason jars)
Canning funnel (optional)
Smaller jelly jar that fits inside the larger mason jar
Clean stones, marbles, or other weights for weighing the jelly jar
Cloth for covering the jars
Rubber band or twine for securing the cloth
You can also use Fermenting Caps and glass weights
INSTRUCTIONS
Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
Ball also sell Fermenting Springs with a Fermentation Lids
Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes. While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.
RECIPE NOTES
Sauerkraut with other cabbages: Red cabbage, napa cabbage, and other cabbages all make great sauerkraut. Make individual batches or mix them up for a multi-colored sauerkraut!
Canning sauerkraut: You can process sauerkraut for longer storage outside of refrigeration, but the canning process will kill the good bacterias produced by the fermentation process. See this tutorial from the National Center for Home Food Preservation for canning instructions.
Larger or smaller batches: To make larger or smaller batches of sauerkraut, keep the same ratio of cabbage to salt and adjust the size of the container. Smaller batches will ferment more quickly and larger batches will take longer.
Hot and cold temperatures: Do everything you can to store sauerkraut at a cool room temperature. At high temperatures, the sauerkraut can sometimes become un-appetizingly mushy or go bad. Low temperatures (above freezing) are fine, but fermentation will proceed more slowly.
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Bavarian Sauerkraut
Makes 1 to 1 ½ quarts
Ingredients
1 medium head green cabbage (about 3 pounds)
1 ½ tablespoons kosher salt
1 tablespoons caraway seeds (optional, for flavor)
Equipment
Cutting board
Chef's knife
Mixing bowl
2-quart wide mouth canning jar (or two quart mason jars)
Canning funnel (optional)
Smaller jelly jar that fits inside the larger mason jar
Clean stones, marbles, or other weights for weighing the jelly jar
Cloth for covering the jar
Rubber band or twine for securing the cloth
Instructions:
Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.
Make 2 Half Gallon Jars
INGREDIENTS
5 pounds Cabbage
3 Tbsp kosher salt
2 Tbsp caraway seeds (optional, for flavor)
EQUIPMENT
Cutting board
Chef's knife
Mixing bowl
2- ½ Gallon wide-mouth canning jars (or four-quart mason jars)
Canning funnel (optional)
Smaller jelly jar that fits inside the larger mason jar
Clean stones, marbles, or other weights for weighing the jelly jar
Cloth for covering the jars
Rubber band or twine for securing the cloth
You can also use Fermenting Caps and glass weights
INSTRUCTIONS
Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
Ball also sell Fermenting Springs with a Fermentation Lids
Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes. While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.
RECIPE NOTES
Sauerkraut with other cabbages: Red cabbage, napa cabbage, and other cabbages all make great sauerkraut. Make individual batches or mix them up for a multi-colored sauerkraut!
Canning sauerkraut: You can process sauerkraut for longer storage outside of refrigeration, but the canning process will kill the good bacterias produced by the fermentation process. See this tutorial from the National Center for Home Food Preservation for canning instructions.
Larger or smaller batches: To make larger or smaller batches of sauerkraut, keep the same ratio of cabbage to salt and adjust the size of the container. Smaller batches will ferment more quickly and larger batches will take longer.
Hot and cold temperatures: Do everything you can to store sauerkraut at a cool room temperature. At high temperatures, the sauerkraut can sometimes become un-appetizingly mushy or go bad. Low temperatures (above freezing) are fine, but fermentation will proceed more slowly.
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Bavarian Sauerkraut
Makes 1 to 1 ½ quarts
Ingredients
1 medium head green cabbage (about 3 pounds)
1 ½ tablespoons kosher salt
1 tablespoons caraway seeds (optional, for flavor)
Equipment
Cutting board
Chef's knife
Mixing bowl
2-quart wide mouth canning jar (or two quart mason jars)
Canning funnel (optional)
Smaller jelly jar that fits inside the larger mason jar
Clean stones, marbles, or other weights for weighing the jelly jar
Cloth for covering the jar
Rubber band or twine for securing the cloth
Instructions:
Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.
Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar.
Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 72°F. Check it daily and press it down if the cabbage is floating above the liquid. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard and fast rule for when the sauerkraut is "done" — go by how it tastes.While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage
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Collard Kraut
Ingredients:
5 gallons collards
1 cup canning or pickling salt
Procedure: Rinse collards, chop or shred to desired consistency. Layer about 1 gallon of collards and sprinkle with 2 tablespoons salt in large glass jars, food-approved plastic containers or stoneware crocks. Then add more layers of collards and salt until container is full, leaving approximately 4 to 5 inches of space at top of container. Add water until it covers the chopped collards. The collards should be completely submerged in the brine. Add plate and weights; cover container with a clean bath towel.
Store at 70 ºF for fermenting. At this temperature it will take approximately 3 to 4 weeks to ferment. If any scum forms above the plate or weight, remove it about 2 to 3 times a week. Taste in about two weeks. Allow collards to ferment until desired flavor is reached.
Storage
Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned as follows:
Hot Pack: Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with kraut and juices, leaving ½-inch headspace. Adjust lids and process pints for 10 minutes and quarts for 15 minutes in a boiling water bath.
Raw Pack: Fill jars firmly with kraut and cover with juices, leaving ½-inch headspace. Adjust lids and process 20 minutes for pints and 25 minutes for quarts in a boiling water bath.
Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar.
Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 72°F. Check it daily and press it down if the cabbage is floating above the liquid. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard and fast rule for when the sauerkraut is "done" — go by how it tastes.While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage
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Collard Kraut
Ingredients:
5 gallons collards
1 cup canning or pickling salt
Procedure: Rinse collards, chop or shred to desired consistency. Layer about 1 gallon of collards and sprinkle with 2 tablespoons salt in large glass jars, food-approved plastic containers or stoneware crocks. Then add more layers of collards and salt until container is full, leaving approximately 4 to 5 inches of space at top of container. Add water until it covers the chopped collards. The collards should be completely submerged in the brine. Add plate and weights; cover container with a clean bath towel.
Store at 70 ºF for fermenting. At this temperature it will take approximately 3 to 4 weeks to ferment. If any scum forms above the plate or weight, remove it about 2 to 3 times a week. Taste in about two weeks. Allow collards to ferment until desired flavor is reached.
Storage
Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned as follows:
Hot Pack: Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with kraut and juices, leaving ½-inch headspace. Adjust lids and process pints for 10 minutes and quarts for 15 minutes in a boiling water bath.
Raw Pack: Fill jars firmly with kraut and cover with juices, leaving ½-inch headspace. Adjust lids and process 20 minutes for pints and 25 minutes for quarts in a boiling water bath.
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Basic Sauerkraut
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Hearty Leafy Green Kraut
Kale, collards, mustard and turnip greens--all these leafy greens are delicious fresh, lightly steamed, or cooked. Because all of these are members of the cabbage family they also make wonderful kraut. But there are a few things to consider:
1) They are much more pungent than cabbage and therefore can produce a strongly-flavored kraut.
2) Different leafy greens have a different texture to them. Collard greens tend to be thicker and tougher, while mustard greens can be lighter. This can cause varying textures and rates of fermentation.
3) A mix of sharper greens like kale and peppery ones like mustard can produce a well-rounded leafy green kraut.
4) Goitrogens are still present in fermented greens so do be sensible about how much leafy green kraut you are consuming if this is a concern for you.
INGREDIENTS:
2 or more bunches shredded leafy greens, enough to fill a quart jar
1-3 Tbsp. sea salt
3 garlic cloves, peeled and smashed
INSTRUCTIONS:
1) In a large bowl combine greens and salt. Massage the leaves with the salt and let rest 10 minutes so that the juices come out of them.
2) Add half of the greens to a quart jar. Throw in the garlic cloves and pack the rest of the greens tightly on top, pushing them down so that the juices cover them.
3) Cover tightly and ferment 3 days or until they are bubbly and tangy to your liking. Transfer to cold storage. (refrigerate)
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Chipolte Cauliflower Kraut
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Chow Chow Kraut
Chow Chow Kraut
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Pink House Kraut
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Pink Salt Kraut
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Radicchio & Sunchoke Kraut
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Salty Dog Kraut
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Hot Green Tomato Kraut2 lg. heads cabbage
6 medium to large green tomatoes, stems removed
2-4 hot peppers (like jalapeno, cooks choice)
Wash vegetables well, discarding bruised vegetables. Use only just picked fresh vegetables.
Grate cabbage or chop like for slaw. Chop green tomatoes coarsely; chop peppers very fine. Mix all together. Pack into sterilized jars.
To each quart jar add one (1) teaspoon canning salt. If using pints, add ½ teaspoon canning salt.
Pour boiling water over the kraut mixture. Loosely tighten lids. The kraut will take about 2-3 weeks to cure or ferment.
Store it in a cool, dark place between 70° and 75° while the fermentation takes place. Kraut will be fully fermented in about 3 to 4 weeks; at 60° to 65°, fermentation may take 5 to 6 weeks.
You will notice bubbling in the jars. When the bubbling stops, the kraut is cured.
Tighten the seals and wash off the jars to be stored in a cool, dark place.
Cooks Note: This recipe requires water which has not been treated with calcium carbonate and has not been fluoridated or chlorinated. If in doubt about the quality of your tap water, use a known bottled water or filtered source. Chlorinated water will prevent the formation of lactic acid, which is what preserves the vegetables from spoilage.
Traditional recipes for fermented vegetables do not require processing; these methods have been used for hundreds if not thousands of years.
The USDA recommends processing for 10-15 minutes in a boiling water bath, which will also stop fermentation, so it must be done, if you choose to do so, after the bubbling has stopped. Use your own discretion in determining whether to process after the fermentation or not.
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